Tender roast pheasant
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pheasant | |
| Butter | ||
| 2 | cups | Hot water |
| 3 | tablespoons | Butter |
| Salt & Pepper | ||
| 2 | Cubes chicken bouillon | |
Directions
FOR SEASONING PHEASANT
BASTING SAUCE
Stuff pheasant with bread stuffing, if desired, or just sprinkle salt & pepper. Place on side on low rack in 9 x 9-inch shallow pan in a 350 degree oven.
Do not cover. Add bouillon & 3 tb butter to hot water & stir until mixed. Baste pheasant every 15 min. with this. After half the cooking time is over, turn pheasant over. Roast 1¼ - 1 ½ hrs., depending on size of bird & wheather it's stuffed.
Remove & thicken basting juices with flour for gravy.